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View printable version of this recipe View all Gluten-Free Recipes Gluten-Free Colcannon 2 pounds yellow Finn or Yukon Gold potatoes peeled & quartered 1 Tbsp. plus ½ tsp. butter 2 onions, diced 4 C. Savoy cabbage 3-4 C. washed & chopped kale Bring a large pot of water to a boil. Add potatoes and boil until fork tender, 20-30 min. Remove from water, saving water. Mash potatoes with up to 1 cup of cooking liquid. Season with salt and pepper and set aside. While potatoes are cooking, heat the 1 tbsp. of butter in a large skillet over medium heat. Add diced onions and sauté over medium heat until soft and translucent, about 10 min. Do not burn. Add Savoy cabbage and ½ cup of water. Cover and cook over medium-low heat until cabbage is just tender. Set aside. Preheat oven to 350 degrees F. In a separate skillet, bring 2 cups of water to a boil. Add chopped kale and cook for 4 to 5 minutes, until just tender. Sprinkle with a pinch of salt. Remove kale from liquid and drain well. Set aside. After the potatoes have been mashed, stir in cooked kale, onions and cabbage. Season well with salt and pepper. Place mixture in an oven proof casserole dish and top with ½ tsp. butter. Bake for 15-20 minutes until heated through. |
